Peperonata
Servings: 6 servings
Ingredients
- 700-80 g mixed peppers in slices
- 60 g EVOO ¼ c, 4T
- ½ leek
- 1 large onion
- 3-4 garlic cloves sliced
- 250 ml passata 1 c
- 1 T red wine vinegar or red wine
- Basil, oregano, parsley, chives
- Salt & pepper
Instructions
- Heat the olive oil in a large frying pan (over medium-high heat).
- Add the sliced onions and sauté until onions soften (reduce to medium heat).
- Add the cloves of garlic and sauté for about one minute or so.
- Lower heat to medium-low.
- Add the sliced peppers all at once over the onions. Do not stir!Resist the urge to stir when the sweet peppers are added to the softened onions. Just walk away.
- Cover your pan and let the mixture stew together for about 10 minutes. Every few minutes or so, give your pan a shake.
- Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally until the peppers have softened.
- Stir in 1/4 cup olive oil (optional) and season with salt. Stir in red wine or vinegar and simmer on medium heat for about 5-10 more minutes, uncovered.
- Remove from heat.
- Add parsley and more basil, and season to taste.
- Serve this dish hot, warm or at room temperature. The flavors improve the longer the peppers sit together.
Notes
Based on this recipe